Friday, April 22, 2011

Passover Plates: Flourless Chocolate Cake

Paula Shoyer's The Kosher Baker has been serving me well lately and for that I am grateful. So when I asked my mom if I could make a Passover dessert for our seder and she said yes, I knew where to turn. Although I spent a lot of time cooking with my mom before the holiday, dessert was the one dish that I was going to make myself. It had to be perfect. So when I found a whole Passover section in my new favorite cookbook, choosing to make the Flourless Chocolate Cake was a no brainer.

As always, by following the recipe to the 'T' I was able to make the perfect flourless cake. I was surprised at how easy it was to make and how good it tasted. Have I mentioned that I love this cookbook?

16 ounces parve bittersweet or semisweet chocolate
3/4 cup parve margarine, plus extra for greasing pan
6 large eggs, separated
1 teaspoon parve unsweetened cocoa
1/2 cup sugar
(Fresh berries of your choice, to serve with cake. We did not do this, allergies and all that.)

Preheat the oven to 350 degrees.
Take a 10-inch springform pan

(This part sounds hard, but is honestly the hardest part of the recipe and it makes a world of difference.)
Place a piece of parchment on the counter and trace a circle around the bottom of the pan.
Cut out the circle and set aside.
Place a piece of foil on top of the bottom of the pan and fold the excess foil under the pan.
Attach the sides of the pan and lock in place.
Wrap the extra foil from the bottom of the pan up the exterior sides of the pan.
Take another piece of foil and wrap around the bottom of the pan and up the sides.
This prevents any water from leaking into the cake as it bakes in a water bath.

Grease the top of the foil in the bottom of the pan.
Place the parchment circle on top of the foil.
This step makes it easy to slide the finished cake onto your serving plate.
Grease the parchment circle and the sides of the pan.

Use chocolate chips, or chopping up the chocolate will help it to melt easier.

Place the chocolate and margarine in a heat proof bowl over a sauce pan with simmering water
Whisk often until melted.

Remove the bowl from the heat and add the egg yolks and cocoa.
Whisk until thick.

In a separate bowl, beat the egg whites with an electric mixer on high until stiff.
Turn the speed down to low and add sugar slowly.
Once the sugar is added, turn the speed up to high for 1 minute.

Fold the egg whites into the chocolate mixture.
Mix well.

Pour the batter into the prepared pan.
Place the pan in a larger roasting pan.
Add boiling water to reach halfway up the sides of the cake pan.

Bake for 40 minutes, or until set.
Remove the cake from the bath and let cool.
Place in the refrigerator for a minimum of 4 hours or overnight.

Open springform and serve.

When I served the cake it was room temperature and delicious. 
When I ate a second piece the next day (I couldn't resist) I heated it up and it was even more delicious than the previous night. 

Enjoy! We sure did!